Dressings

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I'VE GOT THE FAMILY MEAL THING DOWN. (for my Bella) You can do the 5-minute eggs a few days ahead of time and store them in the fridge.

Bacon can also be done way ahead of time because it should be room temperature for the salad. The dressing also keeps for a few days in the fridge. ingredients: 6 5-minute eggs (see below for recipe), peeled and halved 10 slices bacon 6 cloves garlic, peeled and whole (to be cooked in oil) 1 cup olive oil 2 cloves garlic, peeled and grated (kept raw)
Tahini Everything: 7 Ways to Use our New Fave Superfood - The Chalkboard.

Our superfood obsession of the moment is surprisingly versatile.

Find out how why we’re putting tahini sauce on everything and meet the ladies who are driving the delicious trend straight from NYC… We discovered Seed + Mill after coming across their insane looking halvah above and found that we’d stumbled straight into superfood heaven. Tahini is simply ground sesame paste – a staple in middle eastern diets for eons.
Hemp Pesto Recipe. Happy Thursday!

As of today, I have exactly two weeks of my crazy summer Chem II class remaining. Given that I haven’t slept more than 4-5 hours nightly on a weeknight since class started, I’m excited to realize that I’m more than halfway done. Phew.
Raw Caesar Salad. Why, hello there.

My lord, it feels good to be back.
Peanut Butter and Tomato Sauce. Seriously.
I don’t really think of myself as a cook who comes up with a lot of wild flavor combinations, but I suppose there are quite a few things I’ve put together wackily: avocados and chocolate, hempseeds and chickpeas, tahini and banana, to name a few.

Today’s recipe—peanut butter and tomato sauce—may be the weirdest thing I’ve done in the kitchen lately, but it’s also one of the best: a rich, smooth, salty-sweet sauce that works beautifully over pasta, in sandwiches, or over roasted or grilled summer veggies. Sure, the premise is odd—tomatoes and peanut butter—but really, the taste isn’t.
Persian Inspired Chermoula Sauce. Chermoula is a North African sauce that usually compliments meat and seafood dishes.

Traditionally it is made with fresh herbs, garlic, lemon or lemon preserve, cumin, salt and more. A few years ago we were hearing a lot about the chimichurri sauce from South America, and now I feel the Moroccan wave has officially descended on the culinary world. Some like to use parsley and others cilantro. I like to do a mix of both. I also like to add the Moroccan blend of herbs and seeds called Dukkah to the mix.

I have been making it to use with the beautiful fresh beans I have been buying at the Farmer’s Market and on roasted vegetables like cauliflower. The sumac bush, native to the Middle East, produces deep red berries, which are dried and ground into coarse powder. Optional ingredients to add: Lime juice, saffron threads, ginger or chili pepper.
Tomato-Less Pasta Sauce – Honest Cooking. Made with beets, carrots, and squash, this red sauce is a delicious new way to think of marinara or pasta sauce.

Nowadays many people are following the autoimmune paleo protocol (AIP). This restricted version of the paleo diet, in addition to prohibiting grains, legumes, and dairy, also excludes eggs, nuts, seeds (including seed-based spices) and nightshades (potatoes, peppers, eggplant, and tomatoes) in an effort to minimize – and in some cases to cure – leaky gut and many auto immune diseases.
Warm heirloom Black Bean Salad with Tangy Cilantro Pumpkin Seed Dressing - Amy Chaplin. Warm heirloom Black Bean Salad with Tangy Cilantro Pumpkin Seed Dressing POSTED ON February 20, 2014 salad + dressing During the last photo shoot for my cookbook we focused on my pantry and capturing ingredient glossary shots.

Fennel dill dressing with lime and mint + a rainbow bowl - Amy Chaplin. Fennel dill dressing with lime and mint + a rainbow bowl POSTED ON February 15, 2015 This year, winter seems to me to be more bleak and grey than in seasons past.

And I’m not sure if it’s striking me so because I’ve had a bit more time to observe the weather, or if it is in fact, greyer than usual. The last couple of winters I was wrapped up either writing or editing my book and I didn’t have the time or mental space to think about what was happening outside; the colder and greyer it was, the easier I found it to stay focused on the seemingly endless tasks at hand. As I’ve become more aware of the greyness in the sky, I’ve simultaneously been finding myself drawn to vibrant colors much more than usual. Recently one of my clients was looking for something tasty and light to compliment daily salads and vegetables, a dressing that wasn’t heavy on the oil or nuts. Let me know what you drizzle it over in the comments below!
The Greenest Green Sauce That Goes on Everything. If there’s one thing I do to make my life easier during the week, it’s make a sauce.

I fix a small jar’s worth, stick it in the fridge, and rest easy knowing that I’ve got a dependable, phone-a-friend lifeline for after-work meals. A sauce breathes life into humble rice and perks up roasted vegetables. It complements rich meats, makes salads sing, and completes a grain bowl in one swoosh. There are a million ways to make an herb sauce; this is the version I’ve got on speed dial right now.
An Easy Template for Citrus Vinaigrette, 5 Ways. Winter gets a bad rap when it comes to fresh fruit. Sure, it might not be quite as bountiful as the summer months, but what it lacks in quantity it makes up for with its sunny assortment of citrus.

A Citrus-Herb Vinaigrette: The Basic Formula Here's the thing about making your own vinaigrette — it really couldn't be any easier. It's not an exact science, and it doesn't require precise measurements. Instead, it comes together with a simple formula that offers plenty of leeway: roughly one part acid to three parts oil.
How To Make a Béchamel Sauce (White Sauce)
See this creamy goop? This is a piece of culinary magic that holds casseroles together, forms the base of soufflés, and can even be turned into a pasta sauce with a few extra ingredients. Béchamel, known as white sauce in the Midwestern kitchens of my youth, is a very, very helpful thing to know. Here's why, and how to make it. What Is Béchamel, and Why Should You Know It by Heart? A béchamel or white sauce is one of the classic French "mother sauces" that form the basis of much French cuisine. It is also the secret to truly creamy casseroles and bakes — especially when you don't want to throw in gobs of cheese.

The Basic Béchamel Ratio The basic ratio for a classic béchamel is 3 ounces of fat (butter, ghee, coconut oil) to 3 ounces of all-purpose flour for the roux.
How To Make Hollandaise Sauce in a Blender. If you love a good hollandaise sauce, whether it's over eggs Benedict on Saturday morning or a plate of asparagus at Easter dinner, then you're a friend of mine. Maybe you didn't even know that this creamy, buttery, slightly tangy sauce that you love so dearly could be made at home in about two minutes using just a blender.

Want to impress your friends this weekend? Invite them for brunch and tell them you're making hollandaise sauce. What Is Hollandaise Sauce? Hollandaise is one of the classic French mother sauces, along with bechamel and a few others.
5 Easy Sauces to Make Grain Bowls Pop. Want to make a better grain bowl this year? The secret's in the sauce. The answer to a better grain bowl is all about how you're topping it. And these five quick sauces — made with ingredients you probably have waiting in your pantry — are an easy way to up to kick up the flavor and make those grain bowls pop. The sauce is the final touch to your grain bowl.
Chia Tomato Ketchup – Organic Burst®
This ketchup is so delicious and easy to make… And it’s actually good for you! It’s bursting with tummy-friendly soluble fiber, omega-3 and complete protein from Organic Burst Chia.